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Italian Sausage Minestrone for Two

 Italian Sausage Minestrone for Two
This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.—Elizabeth Renteria, Vancouver, Washington
3 ServingsPrep: 20 min. + freezing Cook: 1-1/4 hours


  • 1/4 pound Johnsonville® Mild Ground Italian Sausage
  • 1/3 cup chopped carrot
  • 1/4 cup chopped celery
  • 3 tablespoons chopped onion
  • 1 garlic cloves, minced
  • 2-1/4 teaspoons olive oil
  • 1-3/4 cups reduced-sodium chicken broth
  • 3/4 cup cannellini or white kidney beans, rinsed and drained
  • 3/4 cup undrained fire-roasted diced tomatoes
  • 1 bay leaf
  • 3/4 teaspoon Italian seasoning
  • 3/4 teaspoon tomato paste
  • 1/4 cup ditalini or other small pasta
  • Shredded or shaved Parmesan cheese


  • In a Dutch oven, cook sausage over medium heat until no longer pink;
  • drain.
  • In the same pan, saute the carrots, celery, onion and garlic in oil
  • until tender. Stir in the broth, beans, tomatoes, bay leaf, Italian
  • seasoning, tomato paste and sausage. Bring to a boil. Reduce heat;

2 of 2

Italian Sausage Minestrone for Two (continued)

Directions (continued)

  • cover and simmer for 30 minutes.
  • Stir in ditalini; return to a boil. Reduce heat and cook, uncovered,
  • for 6-8 minutes or until pasta is tender. Serve with cheese. Yield:
  • 3 cups.
Nutritional Facts: 1 cup equals 296 calories, 16 g fat (5 g saturated fat), 29 mg cholesterol, 875 mg sodium, 26 g carbohydrate, 4 g fiber, 12 g protein.